Appetizers

Lemon Ginger Polenta Cake

Angel Somers

Cake:
2 ¾ cups water
1 large chicken bullion cube
T butter
Zest from one lime or lemon
Juice from lime or lemon
¾ in piece of ginger peeled and graded
½ t salt
Dash pepper
1 cup corn meal

Topping:
4 oz. goat ricotta-room temp
4 oz. cream cheese-room temp
Chopped fresh herbs such as parsley, rose marry thyme, chives
Pine nuts
Grape tomatoes

Combine water, bullion, butter, lemon zest and juice, and ginger in medium pot. Boil. Meanwhile mix corn meal, 1 cup cold water and salt in bowl. Add corn meal mix to boiling water. Return to boiling stirring constantly. Reduce heat to low cook for 10-15 min or until very very thick stirring frequently. Pour hot mixture into greased 9 in pie plate or onto small cookie sheet. Let cool for 20 -30 min. let chill covered in fridge 30. Bake at 350 degrees 20 min. Remove and cut into wedges, or cookie cutter circles. Which ever you prefer. Use a piping bag to apply the topping.

Topping:
Beat cheese together until no lumps add fresh spices. Pipe onto cakes top with pine nuts and one quarter of a grape tomato. Sprig of parsley

Veggie Quiche
Noelle Perez (and Morgan Somers)

Crust

2 c flour
2/3 c butter
1 t. salt
1 egg
2 t. vinegar
2-3 T water

Preheat oven to 450. Combine salt and flour. Cut in butter. Reserve ½ c. of flour mixture for later. In another bowl, beat egg and add water, then vinegar. Mix well and add to flour mixture. Mix until liquid is distributed evenly. Form a ball and roll out some on a floured board. Put reserved flour mixture on top and roll up like a cinnamon roll. Roll pretty thin. Use a cup or cookie cutter to cut out rounds that fit your muffin tin. Bake crusts for about 8 minutes. Reduce heat to 325.

Filling

½ c chopped onion
8 beaten eggs
½ c sour cream
½ c milk
¼ t. salt
1/8 t. salt
Dash of nutmeg
1 package of frozen spinach (thawed and drained)
1 summer squash
1 zucchini
1 carrot
1/3 c. mozzarella cheese
1/3 c. ricotta
½ c. Colby jack cheese

Sauté onion till tender. In food processor, chop zucchini, squash, and carrot. Mix together with spinach. In another bowl stir together eggs, sour cream, milk, salt, pepper, and nutmeg. Stir in onion, vegetables, and cheeses. Add vegetable mixture. Pour egg mixture into hot, baked pastry shells. Bake at 325 for about 40-45 minutes or until toothpick comes out clean.

Cocktail Smokies in Grape Jelly

By: Gina Stark

Ingredients:

Grape Jelly

Cocktail Smokies

¾ teaspoon corn starch (more or less according to your preference of sauce thickness)

Simmer a package of cocktail smokies in a generous amount of grape jelly for 15-20 min or until warm through. Put some juice from the sauce pan in a bowl and add the corn starch. Mix well; make sure there are no lumps. Then add to the smokies.

Fruit Dip

Morgan Somers

1 large box vanilla pudding

1 cup milk

1 cup sour cream

Mix in bowl. Dip fruit and eat! You can use any size pudding mix; just replace half the milk with same quantity of sour cream.

Artichoke Bruchetta

Dorothy Winters

1 jar (6 1/2 oz.) marinated artichoke hearts, drained and chopped

1/2 cup grated Romano cheese

1 plumb tomato, seeded and chopped

1/3 cup finely chopped red onion

1/3 cup baby spinach

5 T mayonnaise

1 garlic clove, minced

1 loaf (10 1/2 ) oz French bread baguette

In large bowl, combine first 7 ingredients. Cut baguette into 30 slices. Top with artichoke mixture. Place on ungreased baking sheets. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned.

Artichoke Pizza

Irene

2 pkgs (8 oz each) refrigerated crescent rolls

3/4 cups mayonnaise

1/4 cup grated Parmesan cheese

1 pkg (0.6 oz) dry Italian salad dressing mix

1 can (14 oz) artichoke hearts in water, drained and chopped

1 1/2 cups shredded cheddar cheese, divided

Paprika

Preheat oven to 375 F. Separate dough into 4 rectangles. Place crosswise on lightly greased 15X10 jelly roll pan. press onto bottom and up sides of pan to form a crust, pressing perforations and seams together with fingers to seal. Bake 10 minutes or until golden brown. Cool completely. In medium bowl combine mayo, Parmesan, and salad dressing mix. stir in artichokes and 1 cup of cheddar. Spread mixture onto crust. sprinkle with remaining cheese and paprika. Bake 10 minutes. Cut into 1 inch squares. Serve warm

Onion Rings

Laura Hawkins

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